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Prep Time: 15 Minutes Cook Time: 480 Minutes |
Ready In: 495 Minutes Servings: 8 |
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Cooking time is refrigerator time. Do not use a store brand of ricotta cheese, I did with horrible, gummy results. Ingredients:
8 ounces mascarpone cheese |
1 cup fat-free ricotta cheese, i use low fat |
1 3/8 ounces sugar-free instant vanilla pudding mix |
2 tablespoons splenda granular, sugar substitute, i don't use, i feel that it is sweet enough without it |
1 (8 ounce) container fat-free whipped topping, thawed, i use cool whip lite |
1/2 cup coffee-flavored liqueur |
1 cup brewed espresso |
6 ounces ladyfingers |
1 tablespoon cocoa powder, for dusting |
Directions:
1. Blend mascarpone, ricotta cheese, pudding mix, and Splenda until smooth.
2. I use my food processor.
3. Place in a large bowl.
4. Gently fold in the whipped topping.
5. In a small shallow bowl combine the coffee flavored liqueur and espresso.
6. Quickly dip 1/2 of the lady fingers into the espresso mixture until moistened, not wet.
7. Line them up along the bottom of a trifle bowl.
8. Gently spoon in 1/2 of the cheese mixture over the lady fingers.
9. Dip the remaining lady fingers into the espresso mixture.
10. Line them up on top of the cheese mixture.
11. Gently spoon the remaining cheese mixture on top of the lady fingers.
12. Lightly dust the top with cocoa powder.
13. Cover and refrigerate for at least 8 hours before serving.
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